Buckwheat and hazelnut cookies. I don’t know about you, but I love the taste of buckwheat flour: it’s unique, delicious, and has a truly intense rustic aroma. Since its aroma is very reminiscent of hazelnut, I decided to add chopped hazelnuts to the dough to make them even tastier.
These are gluten-free treats, perfect even for those with intolerances, but loved by everyone. They are delicious and soft, a real treat to enjoy at any time of the day. Let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Buckwheat and Hazelnut Cookies
- 1 3/4 cups buckwheat flour
- 1/2 cups hazelnuts (To be chopped)
- 2 eggs
- 1/4 cups vegetable oil
- 1/4 cups powdered sugar (or granulated)
- 2 tbsps milk
- 1 1/4 tsp baking powder
Steps for Buckwheat and Hazelnut Cookies
Coarsely chop the hazelnuts in a mixer and add them to a bowl with all the other ingredients, stirring with a fork to mix everything well.
The dough should be very soft, so don’t worry about it being less firm than usual.
Using two teaspoons, scoop some dough to create small mounds and place them on a baking sheet lined with parchment paper, making sure to space them well apart.For an even more delicious touch, you can add dark chocolate chips on the surface of some cookies before baking.
Bake in a preheated static oven at 356°F for about 20 minutes.
Once baked, it’s important to let them cool completely to ensure they reach the right consistency.
Your buckwheat and hazelnut cookies are ready to be enjoyed!
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Storage
The cookies can be stored in an airtight container or under a dome for several days.
